- Preparation time 10 minutes
- Cooking time 20 minutes
- Total time 30 minutes
- Serves 4 people
- Calories 295kcal
Ingredients
- 150 g carrots, peeled and sliced
- 60 ml olive oil
- 4 zucchinis, cut in half
- 300 g cooked chickpeas
- 1/8 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp mint, chopped
- 1 tsp ras el hanout
- 1/4 tsp cayenne pepper, (or more according to your taste)
- 1 tablespoon tomato paste
- 1/2 lemon
Preparation
- Steam carrots for 5 minutes.
- Heat oil in a skillet over medium-high heat. Sauté zucchini for 2-3 minutes until lightly toasted. Add carrots and all other ingredients (chickpeas, salt, cinnamon, cumin, mint, ras el hanout, cayenne pepper, tomato paste and lemon juice). Add water to the mixture and mix well. Bring to a boil, reduce heat to low and cook for 10 minutes. Adjust seasoning and serve.
NUTRITIONAL INFORMATION
- Calories: 295 kcal (15%)
- Carbohydrates: 32 g (11%)
- Protein: 7 g (14%)
- Fat: 17 g (26%)
- Saturated fat: 2 g (10%)
- Polyunsaturated fat: 2 g
- Monounsaturated fat: 11 g
- Sodium: 343 mg (14%)
- Potassium: 685 mg (20%)
- Fiber: 7 g (28%)
- Sugar: 4 g (4%)
- Vitamin A: 6750 IU (135%)
- Vitamin C: 42.1 mg (51%)
- Calcium: 80 mg (8%)
- Iron: 2.7 mg (15%)
